Spaghetti alla Vongole with Cherry Tomatoes

As much as I love a nice hot plate of spaghetti bolognese on a cold autumn day, I must confess that my heart still yearns for the summer months that have passed and yet will come again. Why? Well, I’m a seafood lover and I believe fresh is always best.

Indeed, if I had the choice, I would feast on the fruits of the blue sea every day. And if there’s one dish I’d choose to eat, it would definitely be Spaghetti alla Vongole with Cherry Tomatoes. Luckily, for me I live in the sunny Mediterranean island, Malta, where fishing is a big industry. So, we do get a nice batch of clams at our local fishmonger once every week or so when the howling autumn wind and rain have shied away from brewing up a storm.

After having tried many versions of this dish, some with tomatoes, some without, there was always this one I’d find myself making time and time again. Below is the recipe I always use. Have a look,prepare and taste the result for yourself! You certainly won’t be disappointed!

Ingredients:

4 Cloves Garlic

1 box of cherry tomatoes

Olive oil

Basil

Chilli

1 cup White wine

1 kg Clams

1 cup water

1 box of spaghetti

Cleaning the clams

On going to the fishmonger, always make sure he doesn’t give you any open clams or ones which are damaged in any way.

Soak the clams in water for about 20 minutes and give them a chance to breathe. As the clams breathe they will push out any salt and sand.

Clean the clams from any barnacles, seaweed or any sand.

Method for Preparing Spaghetti alla Vongole

Chop up the garlic and chilli finely and drizzle some olive oil into a pan.

Heat the pan on a low flame to fry the garlic and chilli together.

Once it has been lightly fried, pour in 1/2 cup of water, ½ a cup of wine and the clams.

Cover the pan with its lid and simmer.

In the meantime, half the tomatoes with a knife and put them into the pan together with some fresh basil leaves. Keep the pan covered.

You can then start boiling water in a large pot. Once it’s boiling put in the spaghetti and cook it on low heat for 7-10 minutes. Make sure that it hasn’t gone soggy and that it’s left al dente.

Once it’s done. Drain your pasta from the water using a sieve, but don’t throw away all the pasta water. Leave a little bit at the bottom of your pot so you’ll have some water to throw in with the clams sauce.

Put in your drained pasta in the pan with the sauce all with your pasta water. You can then mix the sauce and the spaghetti with a wooden spoon.